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Haleem

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2425.945
Energy (kCal)61528.3
Carbohydrates (g)12948.399
Total fats (g)273.108
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash wheat and pulses then soak in water for 1-2 hours. Boil in water until tender stirring frequently. | 2. In a separate pan fry half the quantity of onion until light brown. Add the meat, one sachet of Laziza Haleem Masala and fry for 5 minutes. Now add 1-2 glasses of water, cover and cook on low heat until the meat is tender and the ghee/oil separates. | 3. Now transfer the meat masala to the wheat/pulses pan, mix well and simmer for about 30-minutes. Stir rigorously with a wooden spoon, or, put half the wheat/pulses in a blender for coarse grinding and then mix back inches. | 4. Fry the remaining sliced onion in ghee/oil and season the Haleem with it. Cook on a low heat for a few more minutes. | 5. Serve with chopped green coriander, green chillies, ginger slices, Laziza Chaat Masala and fresh lemon. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    chicken 250 g skinless 532.5 0.325 45.825 37.075
    cooking oil 4 tablespoons - - - -
    barley 50 35200.0 7772.0 991.0 116.0
    channa dal 30 - - - -
    lentil 30 2448.6 511.434 206.976 12.705
    red lentil 20 13747.2 2423.04 918.1439999999999 83.32799999999999
    lentil 30 2448.6 511.434 206.976 12.705
    onion 150 sliced 9600.0 2241.6 264.0 24.0
    masala - - - -
    green coriander - - - -
    mint - - - -
    ginger - - - -
    lemon - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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